The Signature Salmon

Nutrition per serve

Ingredients

• 400g chat potatoes
• 1bunch dill
• 1pcs lemon
• 1clove garlic
• 150g green beans
• 1pcs baby broccoli
• 2pcs Tasmanian salmon fillets
• 23ml olive oil
• 10ml sea salt flakes
• 20g butter

Method

1. Step 1 — Prep and roast potato
   Preheat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Cut the unpeeled potatoes into 1.5cm-thick slices. Put the potato on the lined tray, in a single layer, drizzle with 1 tbs olive oil and turn to coat. Roast, turning halfway, for 25 mins or until golden.
2. Step 2 — Prep ingredients
   Meanwhile, finely chop the dill, including the stems. Finely grate the zest of half the lemon*, then cut the half into wedges. Crush or finely chop the garlic. Trim the beans. Trim the baby broccoli and halve any thicker stems lengthwise.
3. Step 3 — Make dill-lemon salt
   Bring a medium saucepan of water to the boil for the vegetables. Combine the dill, lemon zest and 2 tsp sea salt flakes in a bowl.
4. Step 4 — Cook salmon
   Once the potato has been roasting for 20 mins, heat 2 tsp olive oil in a small frypan over high heat. Cook the salmon, skin-side down, for 3 mins or until the skin is crisp and golden. Reduce the heat to medium-high, turn and cook, flesh-side down, for a further 2-3 mins until just cooked or cooked to your liking. Remove from the pan.
5. Step 5 — Cook greens
   While the salmon is cooking, cook the beans and baby broccoli in the pan of boiling water for 2 mins or until tender. Drain.
6. Step 6 — Get ready to serve
   Melt 20g butter in the same pan over medium-low heat. Add the garlic and cook, stirring, for 1 min or until fragrant. Remove from the heat. Add the beans and baby broccoli and toss to coat. Season with pepper. Divide the roast potato, buttered greens and salmon among plates. Scatter with the dill-lemon salt and serve with the lemon wedges.

Allergens

Milk, Fish